Some years ago my wife Dottie and I took a trip to Norway which included visiting some o her relatives who lived in Hamar just north of Oslo. Traveling with us was our daughter Kari, her husband Jacques, and our grandaughter Ashton. We had landed in Bergen which is on the oposite coast. Bergen is known for its seafood, fyords and the great musical genius Edvard Grieg.
Oslo is where the king of Nosrway lives, and where the Nobel prize is awarded. We traveled from Bergen to Oslo arriving about 9:30 PM just as it was getting dark. We took a cab to our bed and breakfast which had been set up by Kari on the internet. We met the owner who Dotti noted did not have a Norweigan accent. He said that he actually grew up in Minnesota though he had graduated from Moundsview Minnesota. I was shocked and said :I taught at Moundsview for five years. He exclaimed "Mr. Ashton"! Yes, believe it or not, he was a former student! It is a small world. We spent a couple of days in Oslo and had some good conversations with him. We then took a train to Hammar. I know this has been a long way to get to how I came to eat the following recipe I am giving you. It is a variation of what was served at one of our meals we had with Dotties relatives.
INGREDIENTS:
1 lb of hamhocks or left over ham roast
1 lb of yellow or green split peas
2 medium onions, peeled and sliced
2 cups 1 inch pieces of potatoes
2 cups 1/2 inch pieces of rutabaga
2 cups celery cut into 1/2 inch pieces
2 lg leeks, cleaned and sliced
1/2 cup of virgin olive oil
2 qts water
1 sprig of thyme
1 tsp coarse pepper
1 stick of unsalted butter
1 tab of Millers (or equiv) Soup base
DIRECTIONS:
1. place hamhocks into a large fry pan with 1/2 cup of oil and fry about 10 minutes constantly turning
2. put the 2 qts water, yellow peas, hamhocks, onions, celery, onions, split peas, Millers soup base, leeks, butter, into a large soup pot over medium heat and cook about a half an hour stiring
occasionally
3. add the rutabaga and potatoes and cook an additional 3/4 hour
4. remove the ham hocks and cut off all the meat and return only the meat back into the pot
5. will serve 6 to 8 or more people generously
Oslo is where the king of Nosrway lives, and where the Nobel prize is awarded. We traveled from Bergen to Oslo arriving about 9:30 PM just as it was getting dark. We took a cab to our bed and breakfast which had been set up by Kari on the internet. We met the owner who Dotti noted did not have a Norweigan accent. He said that he actually grew up in Minnesota though he had graduated from Moundsview Minnesota. I was shocked and said :I taught at Moundsview for five years. He exclaimed "Mr. Ashton"! Yes, believe it or not, he was a former student! It is a small world. We spent a couple of days in Oslo and had some good conversations with him. We then took a train to Hammar. I know this has been a long way to get to how I came to eat the following recipe I am giving you. It is a variation of what was served at one of our meals we had with Dotties relatives.
INGREDIENTS:
1 lb of hamhocks or left over ham roast
1 lb of yellow or green split peas
2 medium onions, peeled and sliced
2 cups 1 inch pieces of potatoes
2 cups 1/2 inch pieces of rutabaga
2 cups celery cut into 1/2 inch pieces
2 lg leeks, cleaned and sliced
1/2 cup of virgin olive oil
2 qts water
1 sprig of thyme
1 tsp coarse pepper
1 stick of unsalted butter
1 tab of Millers (or equiv) Soup base
DIRECTIONS:
1. place hamhocks into a large fry pan with 1/2 cup of oil and fry about 10 minutes constantly turning
2. put the 2 qts water, yellow peas, hamhocks, onions, celery, onions, split peas, Millers soup base, leeks, butter, into a large soup pot over medium heat and cook about a half an hour stiring
occasionally
3. add the rutabaga and potatoes and cook an additional 3/4 hour
4. remove the ham hocks and cut off all the meat and return only the meat back into the pot
5. will serve 6 to 8 or more people generously
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